Boogau-Bopuragi (삼색 북어보푸라기): 3 Colored Dried Pollack Powder

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[Boogau: dried pollack, Bopuragi: lint]

3 colored Boogau-bopuragi (북어보푸라기) is an elegant dish that was served to Chosun dynasty kings with juk or rice porridge. Boogau-bopuragi literally means dried pollack lint but it is basically dried pollack finely grated into a powder form. Continue reading

Namul (시금치, 숙주나물 & 마른나물): Marinated Spinach, Bean Sprouts & Dried Vegetables

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[Namul: marinated vegetables served as banchan or side dish]

Last Sunday, February 24th was 1/15 on the lunar calendar. Koreans call this day Jungwol-daeboreum (정월대보름) and celebrate first full moon of the lunar calendar year. Traditionally, people wish for good health, fortune and a good year for harvest. Many of customs involve eating certain kinds of food, which include marinated sautéed dried vegetables, nuts and multigrain rice with beans. Continue reading

Ttuckbaegi Gyeran-jjim (뚝배기 계란찜): Steamed Egg in Hotpot

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[Ttuckbaegi: Korean earthenware pot, Gyeran: egg, Jjim: steamed]

A soft and fluffy gyeran-jjim (계란찜) is a yummy side dish that both children and adults love. Despite the simplicity of the dish, gyeran-jjim is often the crowd’s favorite when cooked well.

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Myulchi Yuksoo (멸치육수): Dried Anchovy Broth

[myulchi: dried anchovy, Yuksoo: broth]

Myulchi (멸치, dried anchovy) broth is the most frequently used broth in Korean cooking. It is used in soups, stews and even in variety of banchans (반찬, small side dishes). Myulchi broth is similar to chicken broth in Korean cooking. Continue reading